Organogel compositions and their use as a controlled delivery system in confectionery products

ABSTRACT

The present disclosure is directed to edible organogel compositions that comprise an organogelator and a flavor component, and processes for preparing the organogel compositions. The organogelator is ethyl cellulose or a combination of ethyl cellulose and an edible wax, preferably candelilla wax, rice bran wax, carnauba wax, paraffin, beeswax, polyethylene wax or combinations thereof. The ethyl cellulose preferably has an average ethoxyl content of from 45.0% to 47.0% by weight of the ethyl cellulose or from 48.0% to 49.5% by weight of the ethyl cellulose. The organogel compositions may be included as the flavor component in confectionery products, such as chewing gums.

BACKGROUND OF THE DISCLOSURE

The present disclosure is directed to edible organogel compositions thatcomprise an organogelator and a flavor component, and processes forpreparing the organogel compositions. The organogel compositions may beincluded as the flavor component in confectionery products, such aschewing gums.

Because the flavor portion of confectionery products, such as chewinggums, typically dissipates from the product during chewing, manyconfectionery products deliver an initial burst of flavor, followed by afairly rapid decrease in flavor intensity and loss in taste, the longerthe product is chewed. Various attempts have been made to improveretention of flavors, including encapsulation, either by spray dryingwith a variety of components, such as gum arabic or maltodextrins, orabsorption onto various carriers, or by extrusion into amaltodextrin/polymer matrix. For example, U.S. Pat. No. 6,187,351discloses encapsulating flavor in a carbohydrate-based glassy matrixprepared by the use of aqueous plasticizers and melt extrusion. U.S.Pat. No. 4,610,890 discloses a solid flavor composition made by meltblending sugar, starch hydrolysate and an emulsifier. Other patentswhich disclose methods of encapsulating or otherwise treating flavorsinclude U.S. Pat. Nos. 6,235,274; 5,478,569; 5,897,897; 5,603,971;5,506,353; 5,786,017; 5,087,461; and 4,532,145.

Some of these methods have not been completely successful in retainingflavors in confectionery products, such as chewing gum, while other suchmethods have been successful, but are fairly complicated and/orexpensive to achieve. Hence, there is a need for a simple method oftreating flavor components so that they are not rapidly lost fromconfectionery products, as the confectionery product undergoes itsnormal shelf life storage and product consumption.

BRIEF DESCRIPTION OF THE DISCLOSURE

The present disclosure is directed to edible organogel compositions thatcomprise an organogelator and a flavor component, and processes forpreparing the organogel compositions. The organogel compositions may beincluded as the flavor component in confectionery products, such aschewing gums, to increase the duration and intensity of flavor in theconfectionery product.

Thus, in one aspect, the present disclosure is directed to an edibleorganogel composition comprising ethyl cellulose, a flavor component,and an edible wax.

In another aspect, the present disclosure is directed to an edibleorganogel composition comprising ethyl cellulose and a flavor component,wherein the ethyl cellulose has an average ethoxyl content of from about45.0% to about 47.0% by weight of the ethyl cellulose.

In another aspect, the present disclosure is directed to an edibleorganogel composition comprising a flavor component and an edible wax.

In another aspect, the present disclosure is directed to an edibleorganogel composition comprising from about 10% to about 15% by weightof ethyl cellulose, about 5% by weight of candelilla wax, and about 75%to about 80% by weight of a flavor component, wherein the ethylcellulose has an average ethoxyl content of from about 45.0% to about47.0% by weight.

In another aspect, the present disclosure is directed to a confectioneryproduct comprising an edible organogel composition of the presentdisclosure.

In another aspect, the present disclosure is directed to a chewing gumcomprising an edible organogel composition of the present disclosure.

In another aspect, the present disclosure is directed to a method ofpreparing an edible organogel composition, the method comprising:combining an ethyl cellulose, a flavor component, and an edible wax toform a mixture; heating the mixture at a temperature above the glasstransition temperature of the ethyl cellulose; and cooling the mixtureto a temperature below the gel point of the mixture.

In another aspect, the present disclosure is directed to a method ofpreparing an edible organogel composition, the method comprising:combining an ethyl cellulose and a flavor component, to form a mixture,wherein the ethyl cellulose has an average ethoxyl content of from about45.0% to about 47.0% by weight of the ethyl cellulose; heating themixture at a temperature above the glass transition temperature of theethyl cellulose; and cooling the mixture to a temperature below the gelpoint of the mixture.

In another aspect, the present disclosure is directed to a method ofpreparing an edible organogel composition, the method comprising:combining a flavor component and an edible wax to form a mixture;heating the mixture at a temperature above the melting point of theedible wax; and cooling the mixture to a temperature below the gel pointof the mixture.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a picture depicting the oil binding capacity of variousorganogel compositions.

FIG. 2 is a picture depicting the strength of organogel compositionsprepared using ETHOCEL Standard 300 as the organogelator.

FIG. 3 is a picture depicting the strength of organogel compositionsprepared using ETHOCEL Medium 50 as the organogelator.

FIGS. 4A-4E are microscopic images of an organogel composition, formedusing ETHOCEL Standard 300 and candelilla wax as the organogelators, atvarious magnifications.

FIGS. 5A-5E are microscopic images of an organogel composition, formedusing ETHOCEL Medium 50 and candelilla wax as the organogelators, atvarious magnifications.

FIGS. 6A-6E are microscopic images of an organogel composition, formedusing candelilla wax as the organogelator, at various magnifications.

FIGS. 7A, 7B, and 7C are graphs comparing the flavor intensity of achewing gum comprising an organogel composition as the flavor componentto the flavor intensity of a control chewing gum comprising neat flavorafter storage for 1 week (FIG. 7A), 4 weeks (FIG. 7B), or 8 weeks (FIG.7C). Flavor intensity was evaluated over a 20 minute chew.

DETAILED DESCRIPTION OF THE DISCLOSURE

The present disclosure relates to edible organogel compositions, andmethods for preparing the organogel compositions. More particularly, thedisclosure relates to edible organogel compositions that comprise anorganogelator, such as ethyl cellulose, an edible wax, or combinationsthereof, and a flavor component. The edible organogel compositions ofthe present disclosure may be incorporated into confectionery products,such as chewing gums, to increase the flavor perception of the product,while maintaining overall product and flavor liking.

The organogel compositions of the present disclosure are edible, solidor semi-solid, polymer and flavor-containing gels that can beincorporated into confectionery products to increase flavor perception,i.e., flavor intensity and/or duration, of the confectionery product.The organogel compositions are prepared by combining at least oneorganogelator and a flavor component, heating the resulting mixtureabove the glass transition temperature of the organogelator until theorganogelator is melted, and allowing the mixture to cool to form asolid or semi-solid gel.

The flavor portion of confectionery products, such as chewing gums,typically dissipates from the product during chewing, resulting in adecrease in flavor intensity the longer the gum is chewed. Incorporatingthe flavor-containing organogel compositions of the present disclosureinto confectionery products addresses this problem and allows forproduction of a confectionery product having a longer duration of flavorintensity and release. Without wishing to be bound by any particulartheory, it is believed that hydrogen bonding within the organogelatorand/or between the organogelator and the flavor component forms acrystalline matrix, limiting the mobility of the flavor component. Dueto the restricted mobility of the flavor component inside the polymernetwork, the flavor is released more slowly from the organogel, thusresulting in a longer duration of flavor intensity for the confectioneryproduct.

Thus, in one aspect, the organogel compositions of the presentdisclosure, have a flavor evaporation rate of less than about 10mg/hour, or less than about 5 mg/hour, or less than about 3 mg/hour, orless than about 2 mg/hour, and preferably have no flavor evaporation. Inone particular embodiment, the organogel composition comprises fromabout 10% to about 15% by weight of ethyl cellulose (e.g., ethylcellulose having an average ethoxyl content of from about 45.0% to about47.0%), about 5% by weight of candelilla wax, and about 75% to about 80%by weight of a flavor component, and has a flavor evaporation rate ofless than about 3 mg/hour. Flavor evaporation rate may be determinedaccording to the process described in the examples.

Organogelators

The organogel compositions of the present disclosure may comprise one ormore organogelator. Organogelators suitable for inclusion in theorganogel compositions of the present disclosure include, but are notlimited to ethyl cellulose, edible waxes, and combinations thereof.Glycerol esters of fatty acids, such as mono and di-acylglycerides, andsurfactants, such as sorbitan monostearate and sorbitan monopalmitate,may also be employed as organogelators.

In one embodiment, the organogelator is ethyl cellulose. Ethyl celluloseis a cellulose ether comprising a chain of beta anhydroglucose unitsjoined together by acetal linkages. Each anhydroglucose unit has threereplaceable hydroxyl groups, all or a part of which may be substitutedto form an ethoxyl group. Complete substitution of all three hydroxylgroups would give each anhydroglucose unit a substitution value of 3, orethoxyl content of 54.88%.

As substitution increases, the hydroxyl content of the ethyl cellulosedecreases. Without wishing to be bound to any particular theory, it isbelieved that residual hydroxyl groups in the ethyl cellulose may formhydrogen bonds with adjacent polymer chains, thus creating a strongermatrix and decreasing the melting temperature of the polymer. The higherthe degree of hydrogen binding, the tighter (i.e., more closely bound)the matrix is, resulting in a gel having a higher bonding capacity,lower rate of flavor evaporation, and stronger gel. As used herein, theterm “strong gel” refers to gels having high mechanical strength andelasticity, and which are capable of maintaining their shape.

Thus, in one embodiment, the polymers of ethyl cellulose that may beused in the present disclosure have an average degree of substitution offrom about 2.20 to about 2.60. In one embodiment, the ethyl cellulosehas an average degree of substitution of from about 2.40 to about 2.60.In another embodiment, the ethyl cellulose has an average degree ofsubstitution of from about 2.20 to about 2.40.

The anhydroglucose units of the ethyl cellulose may be substituted withethoxyl at the 2, 3, and/or 6 hydroxyl positions. In one embodiment, thepolymers of ethyl cellulose that may be used in the present disclosureare those polymers having an average ethoxyl content of from about 45.0%to about 49.5% by weight. In one particular embodiment, the ethylcellulose has an average ethoxyl content of from about 48.0 to about49.5% by weight. In another embodiment, the ethyl cellulose has anaverage ethoxyl content of from about 45.0% to about 47.0%.

Examples of ethyl cellulose polymers suitable for use in the organogelcompositions of the present disclosure include, but are not limited to,those manufactured by Dow Chemical Corporation (Midland, Mich.), andsold under the ETHOCEL trade name. ETHOCEL polymers are available in twosubstitution levels, Standard (e.g., ETHOCEL Standard 300) and Medium(e.g., ETHOCEL Medium 50). The Medium grade ETHOCEL ethyl celluloseswill have a lower ethoxyl content, and thus will have more hydrogenbonding than the ETHOCEL Standard grade, regardless of molecular weightchosen. The properties of ETHOCEL Standard and ETHOCEL Medium are setforth below in Table 1.

TABLE 1 Moles Ethoxyl Ethoxyl per Moles Ethoxyl Content Glucose Hydroxylper Softening Melting Type (%) Unit Glucose Unit Point (° C.) Point (°C.) Standard 48.0-49.5 2.46-2.58 0.42-0.54 133-138 165-173 Medium45.0-47.0 2.25-2.39 0.61-0.75 145-155 185-195

Examples of suitable ETHOCEL polymers include ETHOCEL Standard 4,ETHOCEL Standard 7, ETHOCEL Standard 10, ETHOCEL Standard 14, ETHOCELStandard 20, ETHOCEL Standard 45, ETHOCEL Medium 50, ETHOCEL Medium 70,ETHOCEL Standard 100, ETHOCEL Medium 100, ETHOCEL Standard 200, andETHOCEL Standard 300, all commercially available from the Dow ChemicalCompany. Other examples of commercially available ethyl cellulosessuitable for inclusion in the organogel compositions of the presentdisclosure include the AQUALON (EC) ethyl celluloses, such as AQUALON300 ethyl cellulose (available from Ashland) offered in Ethoxyl Grades,N-grade (48.0-49.5) and T-grade (49.6-51.5).

Ethyl cellulose is offered in a wide range of viscosity type, including3-5.5 mPa-s, 5.6-8 mPa-s, 8-11 mPa-s, 12-16 mPa-s, 18-24 mPa-s, 40-52mPa-s, 80-105 mPa-s, 150-250 mPa-s, and 250-350 mPa-s.

In some embodiments, the organogelator is an edible wax. Examples ofsuitable edible waxes that may be included in the organogel compositionsof the present disclosure include, but are not limited to candelillawax, rice bran wax, carnauba wax, paraffin, beeswax, polyethylene wax,and combinations thereof. In one embodiment, the organogelator is a waxthat comprises greater than 50% by weight of hydrocarbons and less than35% by weight of esters. In one particular embodiment the edible wax iscandelilla wax.

In some embodiments, the organogel composition comprises a singleorganogelator, such as ethyl cellulose or edible wax. In one particularembodiment, the organogelator comprises ethyl cellulose in an amount offrom about 4.0% to about 25% by weight, or from about 4.7% to about23.8% by weight, or from about 5% to about 20% by weight, or from about5% to about 15% by weight. In one particular embodiment, the organogelcomposition comprises ethyl cellulose having an average ethoxyl contentof from about 45.0% to about 47.0%, the ethyl cellulose being present inthe organogel composition in an amount of from about 4% to about 15% byweight. In some embodiments, the organogel composition comprises ethylcellulose as the sole organogelator and is free of edible wax (i.e., 0%edible wax).

In other embodiments, the organogel composition comprises an edible waxas the sole organogelator. In such embodiments, the organogelcomposition may comprise the edible wax in an amount of from about 4.5%to about 25% by weight, or from about 5% to about 25% by weight, or fromabout 5% to about 20% by weight, or from about 5% to about 10% byweight, or from about 10% to about 25% by weight, or from about 15% toabout 20% by weight, or from about 10% to about 15% by weight, or about4.5% by weight, or about 5% by weight, or about 10% by weight, or about15% by weight, or about 20% by weight. In one embodiment, the edible waxis candelilla wax. In one embodiment, the organogel compositioncomprises an edible wax as the organogelator and is free of ethylcellulose (i.e., 0% ethyl cellulose).

In other embodiments, the organogel composition comprises a combinationof different organogelators, such as ethyl cellulose and an edible wax.In such embodiments, the organogel composition may comprise the ethylcellulose in an amount of from about 4.0% to about 25% by weight, orfrom about 4.7% to about 23.8% by weight, or from about 5% to about 20%by weight, or from about 5% to about 15% by weight, and may comprise theedible wax in an amount of from about 4.5% to about 25% by weight, orfrom about 5% to about 25% by weight, or from about 5% to about 20% byweight, or from about 4.5% to less than 9% by weight, or from about 10%to about 25% by weight, or from about 15% to about 20% by weight, orfrom about 10% to about 15% by weight, or from about 4.5% to about 10%by weight, or from about 5% to about 10% by weight, or about 5% byweight, or about 10% by weight, or about 15% by weight. In oneembodiment, the organogel composition comprises the edible wax in anamount of less than 9% by weight. In one particular embodiment, theedible wax is candelilla wax. In one embodiment, the ethyl cellulose hasan ethoxyl content of about 45.0% to about 47.0% by weight. In oneembodiment, the ethyl cellulose has an ethoxyl content of from about48.0% to about 49.5% by weight. In one embodiment, the organogelcomposition comprises the ethyl cellulose and edible wax in a weightratio of greater than 1:1 (ethyl cellulose in excess), or from about0.84:1 to 5.3:1, or from about 1.5:1 to 3:1.

In one particular embodiment, the organogel composition comprises fromabout 10% to about 15% by weight of ethyl cellulose and from about 5% toabout 10% by weight of edible wax (e.g., candelilla wax). In oneembodiment, the organogel composition comprises from about 10% to about15% by weight of ethyl cellulose, and about 5% by weight of candelillawax. In one embodiment, the organogelator comprises both ethyl celluloseand an edible wax, and the organogel composition has a flavorevaporation rate that is less than 50% of the evaporation rate of acomparative composition that does not contain an edible wax. In oneembodiment, the organogelator comprises both ethyl cellulose and anedible wax, and the organogel composition has a flavor evaporation ratethat is less than 50% of the evaporation rate of a comparativecomposition that does not contain an ethyl cellulose.

Flavor Component

In addition to the organogelator, the organogel compositions of thepresent disclosure further comprise a flavor component. Flavor chemicalsare commonly liquid organic solutions that normally contain a variety ofconstituents varying in chemical class, as well as physical and chemicalcharacteristics. Although most flavors are water insoluble liquids,water soluble liquids and solids are also known. These flavors may benatural or artificial (synthetic) in origin. Often natural andartificial flavors are combined. It is also common to blend differentflavors together in pleasing combinations. Although the range of flavorsusable in confectionery products is nearly limitless, they commonly fallinto several broad categories. Fruit flavors include lemon, orange,lime, grapefruit, tangerine, strawberry, apple, cherry, raspberry,blackberry, blueberry, banana, pineapple, cantaloupe, muskmelon,watermelon, grape, currant, mango, kiwi and many others as well ascombinations thereof. Mint flavors include spearmint, peppermint,wintergreen, basil, corn mint, menthol and others and mixtures thereof.Spice flavors include cinnamon, vanilla, clove, chocolate, nutmeg,coffee, licorice, eucalyptus, ginger, cardamom and many others. Alsoused are herbal and savory flavors such as thyme, ginger, bourbon,umami, popcorn, chilies, cayenne pepper, and the like.

In one particular embodiment, the flavor component comprises a flavorthat is an oil (i.e., a flavor oil). The flavor oil may be an essentialoil, a synthetic flavor, or mixtures thereof. Examples of suitableflavor oils include, but are not limited to, oils derived from plantsand fruits, such as citrus oils (e.g. orange oils), fruit essences,peppermint oil, spearmint oil, eucalyptus, other mint oils, clove oil,oil of wintergreen, cinnamic aldehyde, anise, spice flavors, terpenes,and combinations thereof.

In addition to active flavor compounds, the flavor component may alsocomprise a compatible solvent or carrier. This carrier, which is often atriglyceride oil, may normally represent up to 99% of the flavorcomponent by weight, for example in an amount of from about 0.1% toabout 70%, or about 1% to about 50%, or about 5% to about 30% by weight.In the present disclosure, this carrier is not a necessary part offorming the desired organogel compositions, but may optionally bepresent in addition to the flavor active.

Thus, in another embodiment, the flavor component comprises a flavor anda carrier. In one embodiment, the carrier comprises triacetin. In oneembodiment, the carrier is an oil-based carrier. Examples of suitableoil based carriers include natural oils, triglycerides, glycerin,propylene glycol, triacetin, triethyl citrate, polyols, and combinationsthereof. Suitable natural oils include oils derived from plants andanimals including, but not limited to, castor oil, lanolin oil, andcombinations thereof.

Triglycerides suitable for use in the flavor component include thosehaving from about 6 to about 30 carbon atoms. Examples of suitabletriglycerides include C₈-C₁₀ triglycerides, triheptanoin, triglyceridesof caprylic and capric acids, such as capric triglyceride and caprylictriglyceride, and mixtures thereof. One preferred triglyceride is acaprylic/capric triglyceride, such as the NEOBEE oils, commerciallyavailable from Stepan Company (e.g., NEOBEE M5).

The flavor component is typically present in the organogel compositionin an amount of from about 50% to about 90%, or about 75% to about 90%,or about 50% to about 55%, or about 55% to about 60%, or about 60% toabout 65%, or about 65% to about 70%, or about 70% to about 75%, orabout 75% to about 80%, or about 80% to about 85%, or about 85% to about90% by weight of the organogel composition. In a preferred embodiment,the flavor component is typically present in an amount from about 70% toabout 90%, or about 75% to about 80% by weight of the organogelcomposition. The range of flavor vs organogelator is dependent upon themolecular weight of the organogelator.

Optionally, the organogel compositions may further include surfactants,emulsifiers, waxes, or combinations thereof.

Since the flavor component may be a flavor oil or comprise an oilcarrier, in certain embodiments, it is desirable for the organogelcomposition to be able to bind oil-based flavor components and tomaintain gel strength in the presence of an oil-based flavor component.Thus, in one embodiment, the organogel compositions of the presentdisclosure have a high oil binding capacity. As used herein, “oilbinding capacity” refers to the ability of the organogel compositions toretain oil following centrifugation at 11,000 rpm for 30 minutes. Incertain embodiments, the organogel compositions of the presentdisclosure have an oil binding capacity of at least 80%, or at least85%, or at least 90%, or at least 95%, or at least 98%, or at least 99%,or 100%.

Methods of Preparation

The organogel compositions of the present disclosure are prepared bycombining the organogelator(s) and flavor component to form a mixture,heating the mixture to a temperature above the glass transitiontemperature of the organogelator(s), and allowing the mixture to cool toa temperature below the gel point of the mixture to form the gel. In oneembodiment, the organogelators (e.g., ethyl cellulose and edible wax)are combined with the flavor component, and the resulting mixture isheated and agitated, preferably stirred, at a temperature of from about60° C. to about 300° C., generally from about 80° to about 300° C., orfrom about 90° C. to about 250° C., or from about 130° C. to about 200°C., or from about 140° C. to about 170° C. In one embodiment where theorganogelator comprises an edible wax but no ethyl cellulose, themixture may be heated to a temperature of from about 60° C. to about 80°C., or from about 65° C. to about 70° C. Typical heating times (holdingtimes) range from about 1 to about 120 minutes, or from about 5 to about100 minutes, or from about 10 to about 80 minutes, or from about 20 toabout 60 minutes, or from about 30 to about 40 minutes, until theorganogelator has melted, and an organogel mixture is formed. As will beapparent to those skilled in the art, higher heating temperatures willtypically require shorter holding times, whereas lower heatingtemperatures may require longer holding times. The specific temperatureand holding time will depend on the type and properties of theorganogelator (e.g., ethyl cellulose or edible wax; molecular weight ofethyl cellulose, etc.), as well as the composition of the flavorcomponent (e.g., type and amount of carrier).

After heating and agitating the mixture at the temperatures describedabove, the heated mixture is preferably cooled (e.g., allowed to cool),to a temperature below the gel point of the mixture, thus forming theorganogel composition. Typically, the mixture is allowed to cool toambient temperature, for example, to a temperature of less than 30° C.,or to a temperature of about 25° C. or less, or to a temperature ofabout 23° C. or less, or to a temperature of about 20° C. or less.

When the mixture is heated above the glass transition temperature of theorganogelator, the organogelator is solubilized in the flavor component(typically comprising an oil) to create a three-dimensional,thermo-reversible gel network upon cooling. Due to the restrictedmobility of the oil (present as part of the flavor component) inside thepolymer network, the flavor is released more slowly from the organogel,thus allowing for a longer duration of flavor intensity for aconfectionery product comprising the organogel.

Encapsulation

In some embodiments, the organogel compositions of the presentdisclosure may be encapsulated. The organogel compositions may beencapsulated by any means known in the art. Spray drying is the mostcommon and economical method of encapsulating the organogelcompositions, although other encapsulation techniques known in the art,such as fluid bed coating processes, may be used.

Thus, in one embodiment, the organogel composition is encapsulated by aspray drying process. The materials used for the spray drying willgenerally comprise a coating material, such as acacia gum (e.g., gumarabic), starches, maltodextrins, corn syrup solids, alginates, agar,gelatin, methyl cellulose, cyclodextrin, or other carriers. In oneembodiment, the organogel composition may be encapsulated in a matrix ofacacia gum, corn syrup solids (e.g., corn syrup solids have a DE ofbetween about 24 and about 44), and gelatin (e.g., fish gelatin), suchas described in U.S. Patent Application No. 2004/0022895, which isherein incorporated by reference. In one particular embodiment, theacacia gum is gum arabic (from Acacia Senegal).

The mixture used for spray drying will typically comprise about 0% toabout 60% water, about 32% to about 10% encapsulating ingredients andabout 5% to about 12% organogel composition prior to being spray dried.To prepare the organogel compositions for spray drying, the carrier orwall material (e.g., acacia gum and optionally corn syrup solids andgelatin) is hydrated to give a 40-50% solution. The corn syrup solidsand gelatin, if present, are hydrated for a few minutes to give a 50%solution just before mixing with the acacia gum solution and the flavor.The organogel composition is added to the mix of acacia gum and optionalother ingredients and homogenized. In one embodiment, the ratio ofsolids to organogel composition is about 4:1. The mixture is homogenizedto create small droplets of organogel composition within the carriersolution. It is believed that the creation of a finer emulsion increasesthe retention of flavor during the spray drying process. Theorganogel/carrier mixture is fed into an atomizing spray dryer (e.g.,Niro Atomizer Spray Dryer), where it is atomized through an atomizerwheel. Hot air flowing in co-current direction contacts the atomizedparticles and evaporates the water. This produces dried particles havingthe matrix containing small droplets of organogel composition. Once thedried particles have fallen to the bottom of the dryer, they arecollected for further use in confectionery products. The inlettemperature for spray drying is typically from about 180° C. to about205° C., and the outlet temperature is typically from about 80° C. toabout 105° C. In one embodiment, the spray drying inlet temperature willbe from about 190° C. to about 200° C., and the outlet temperature willbe from about 90° C. to about 105° C. The encapsulated organogelcompositions can be used as the flavor component in a wide variety ofconfectionery products, including chewing gums.

Thus, in one embodiment, the organogel composition of the presentdisclosure is a spray dried organogel composition.

Confectionery Products

The organogel compositions of the present disclosure may be incorporatedinto confectionery products as all or as part of the flavor portion ofthe confectionery product. The confectionery products may be awater-soluble solid or chewable solid such as chewing gums (e.g., tabletgums, pellet or dragee gums, stick gums, compressed gums, co-extrudedlayered gums, bubble gums, etc.), confections (e.g., candies,chocolates, gels, confectionery pastes, etc.), or orally solubletablets, beads, lozenges, or capsules. In some embodiments, theconfectionery product is in the form of a coating, shell, film, syrup,or suspension. In other embodiments, the organogel compositions are“admixed” with or added to the complete chewing gum or confectioneryproduct. As used herein, “admixing,” refers to the process where theorganogel composition is mixed with or added to the completed product ormixed with some or all of the components of the product during productformation or some combination of these steps. When used in the contextof admixing, the term “product” refers to the product or any of itscomponents. This admixing step can include a process selected from thestep of adding the organogel composition to the product, spraying theorganogel composition on the product, coating the organogel compositionon the product, suspending the organogel composition in the product,painting the organogel composition on the product, pasting the organogelcomposition on the product, mixing the organogel composition with theproduct and any combination thereof. Such delivery systems are wellknown to one of skill in the art, and preparation generally entailsstirring the organogel composition into a warm base with flavor andnon-cariogenic sweeteners.

In an embodiment, the organogel composition is coated on a confectioneryproduct (e.g., forming an organogel composition layer on theconfectionery product) by enrobing, spraying, dipping, brushing,tumbling or a combination thereof. In a particular embodiment, afterapplying the organogel composition to a confectionery product such aschewing gum, a particulate or sanded layer is formed on theconfectionery product by applying a coating composition onto all or aportion of the organogel composition layer, such that the coatingcomposition adheres to the organogel composition layer. The coatingcomposition may include any conventional ingredient such as, but notlimited to, sweeteners, flavors, sensates, functional ingredients, andfood acids. In some embodiments, the coating composition may be inparticulate form, crystalline form, or amorphous form. In otherembodiments, the coating composition layer may be continuous ordiscontinuous. The coating composition layer may completely surround,coat, cover, or enclose a confectionery product. In other embodiments,the coating composition layer may only partially surround, coat, cover,or enclose a confectionery product.

In another embodiment, the coating composition comprises a particulatematerial. The particulate material may comprise glassy candy pieces,sprinkles, or nuts. Without be held to any particular theory, theinventors believe that the organogel composition reduces moisturemigration of the particulate materials, keeping the particulate fromdissolution or softening when adhered to the organogel composition layerwhen applied to a confectionery product. When applied as a coating, theorganogel composition may or may not contain a favor component (i.e.,may comprise an organogelator only).

The materials included in the confectionery products encompassed hereinare intended to be non-toxic. For the purpose of this disclosure, theterm “non-toxic” is intended to conform with accepted and establisheddefinitions of safety, such as described by the designation “generallyaccepted as safe” by the Food and Drug Administration. Also, encompassedin this definition are those compounds that have been added to food forsome time and which are recognized as safe under conditions of theirintended use.

Chewing Gums

In one embodiment, the confectionery product of the present disclosureis a chewing gum. The chewing gum may include the organogel compositionin any of the amounts set forth herein. In one particular embodiment,the chewing gum may comprise from about 0.1% to about 15%, by weight oforganogel composition, including from about 0.1% to about 10% by weight,or about 0.1% to about 5% by weight, or about 5.0% to about 10.0% byweight, or from about 10% to about 15% by weight of organogelcomposition. Chewing gum products of the present disclosure may be madeusing a variety of different compositions that are typically used inchewing gum compositions. Suitable physical forms include sticks, tabs,dragees, chicklets, batons, and the like. Although exact ingredients foreach product form will vary from product to product, the specifictechniques will be known by one skilled in the art. In general, achewing gum composition typically contains a chewable gum base portionwhich is essentially water-insoluble, and a water-soluble bulk portionwhich includes water soluble bulking agents and other water solublecomponents as well as flavors and perhaps other active ingredients whichare typically water-insoluble. The water-soluble portion dissipates witha portion of the flavor (and other water insoluble actives, if present)over a period of time during chewing. The gum base portion is retainedin the mouth throughout the chew.

The chewing gum may comprise between approximately 5% to about 95% byweight gum base. Typically, the insoluble gum base may comprise betweenapproximately 10% and about 50% by weight of the gum, or fromapproximately 20% to about 40% by weight of the gum. The presentdisclosure contemplates employing any commercially acceptable gum base.

The insoluble gum base generally comprises elastomers, elastomersolvents, plasticizers, waxes, emulsifiers, and inorganic fillers.Plastic polymers, such as polyvinyl acetate, which behave somewhat asplasticizers, are also included. Other plastic polymers that may be usedinclude polyvinyl laurate, polyvinyl alcohol, and polyvinyl pyrrolidone.Gum base typically comprises 20 to 40% by weight of the overall chewinggum composition. However, in less common formulations it may comprise aslow as 5% or as high as 95% by weight.

Synthetic elastomers may include, but are not limited to,polyisobutylene (e.g. having a weight average molecular weight of about10,000 to about 95,000), butyl rubber (isobutylene-isoprene copolymer),styrene copolymers (having for example a styrene-butadiene ratio ofabout 1:3 to about 3:1), polyisoprene, polyethylene, vinyl acetate-vinyllaurate copolymer (having for example a vinyl laurate content of about5% to about 50% by weight of the copolymer), and combinations thereof.

Natural elastomers may include for example natural rubbers such as smokeor liquid latex and guayule, as well as natural gums such as chicle,jelutong, lechi caspi, perillo, sorva, massaranduba balata, massarandubachocolate, nispero, rosindinha, gutta hang kang and mixtures thereof.Preferred elastomers will depend on, for example, whether the chewinggum in which the base is used is adhesive or conventional, synthetic ornatural, bubble gum or regular gum. Elastomers provide the rubberytexture which is characteristic of chewing gum. Elastomers typicallymake up 5 to 25% by weight of the gum base.

Elastomer solvents which are sometimes referred to as elastomerplasticizers, include but are not limited to natural rosin esters suchas glycerol esters, or partially hydrogenated rosin, glycerol esters ofpolymerized rosin, glycerol esters of partially dimerized rosin,glycerol esters of rosin, pentaerythritol esters of partiallyhydrogenated rosin, methyl and partially hydrogenated methyl esters ofrosin, pentaerthyritol esters of rosin, synthetics such as terpeneresins, polylimonene and other polyterpenes and/or any suitablecombination of the forgoing. Elastomer solvents are typically employedat levels of 5 to 30% by weight of the gum base.

Gum base plasticizers are sometimes referred to as softeners (but arenot to be confused with water soluble softeners used in the watersoluble portion of the gum). Typically, these include fats and oils aswell as waxes. Fats and oils are typically vegetable oils which areusually partially or fully hydrogenated to increase their melting point.Vegetable oils suitable for such use include oils of cottonseed,soybean, palm (including palm kernel), coconut, shea, castor, peanut,corn, rapeseed, canola, sunflower, cocoa and others. Less commonly usedare animal fats such as milk fat, tallow and lard. Structured fats,which are essentially synthetically compounded glycerol esters(triglycerides) of fatty acids of varying chain lengths, offer anability to carefully adjust the softening profile by use of short andmedium chain fatty acids which are less commonly found in nature.Commonly employed waxes include paraffin, microcrystalline and naturalwaxes such as beeswax and carnauba. Microcrystalline waxes, especiallythose with a high degree of crystallinity, may be considered bodyingagents or textural modifiers. Plasticizers are typically employed at alevel of 5 to 40% by weight of the gum base.

Plastic polymers, such as polyvinyl acetate, which behave somewhat asplasticizers, are also commonly used. Other plastic polymers that may beused include polyvinyl laurate, polyvinyl alcohol, and polyvinylpyrrolidone. Most gum bases incorporate polyvinyl acetate at a level of5 to 40% by weight of the gum base.

The gum base typically also includes a filler component. The fillercomponent is typically an inorganic powder such as calcium carbonate,ground limestone, magnesium carbonate, talc, silicate types such asaluminum and magnesium silicate, dicalcium phosphate, tricalciumphosphate, cellulose polymers, such as wood, combinations thereof andthe like. The filler may constitute from 5% to about 50% by weight ofthe gum base. Occasionally, a portion of the filler may be added to thechewing gum mixture separately from the gum base.

Emulsifiers, which may also have plasticizing properties, assist inhomogenizing and compatibilizing the different base components. Commonlyused emulsifiers include mono- and diglycerides such as glycerolmonostearate, lecithin, glycerol triacetate, glycerol monostearate,acetylated monoglycerides, fatty acids and combinations thereof.Emulsifiers are commonly used at a level of 1 to 10% by weight of thegum base.

Gum bases commonly contain optional additives such as antioxidants andcolors which serve their normal functions. Less commonly, flavors andsweeteners may be added to the gum base. These additives, if used, aretypically employed at levels of about 1% or less by weight of the gumbase.

The water-soluble portion of the chewing gum may comprise softeners,sweeteners, flavoring agents, and combinations thereof as well as otheroptional ingredients. For example, the majority of the water solubleportion of the chewing gum will typically comprise a water-soluble,powdered carbohydrate which serves as a bulking agent. In sugar gums,this most often is sucrose although other sugars such as fructose,erythrose, dextrose (glucose), levulose, tagatose, galactose, trehalose,corn syrup solids and the like, alone or in any combination may also beused.

Generally, sugarless chewing gums will employ sugar alcohols (alsocalled alditols, polyols or polyhydric alcohols) as bulking agents dueto their benefits of low cariogenicity, reduced caloric content andreduced glycemic values. Such sugar alcohols include sorbitol, mannitol,xylitol, hydrogenated isomaltulose, maltitol, erythritol, hydrogenatedstarch hydrolysate solids, and the like, alone or in any combination.Longer chain saccharides such as polydextrose andfructo-oligosaccharides are sometimes employed for their reduced caloricproperties and other health benefits. The bulking agents typicallycomprise approximately 5% to about 95% by weight of the gum composition.

Softeners are added to the chewing gum in order to optimize thechewability and mouth feel of the gum. Softeners, also known in the artas plasticizers or plasticizing agents, generally constitute betweenapproximately 0.5% to about 15% by weight of the chewing gum. Theseinclude glycerin, propylene glycol and aqueous sweetener solutions(syrups). Examples of syrups include corn syrups and (generically)glucose syrups which are usually prepared from hydrolyzed starch. Forsugarless products, the starch hydrolysate may be hydrogenated toproduce an ingredient known as hydrogenated starch hydrolysate syrups ormaltitol syrups. These HSH syrups have largely replaced sorbitolsolutions previously used in sugarless gums because they also functionas binders to improve the flexibility and other physical properties ofthe gum. Softeners are also often used to control the humectancy (waterabsorbing properties) of the product.

An emulsifier is sometimes added to the gum to improve the consistencyand stability of the gum product. They may also contribute to productsoftness. Lecithin is the most commonly employed emulsifier, althoughnonionic emulsifiers such as polyoxyethylene sorbitan fatty acid estersand partial esters of common fatty acids (lauric, palmitic, stearic andoleic acid hexitol anhydrides (hexitans and hexides) derived fromsorbitol may also be used. When used, emulsifiers typically comprised0.5 to 2% by weight of the chewing gum composition.

Suitable surface active agents include surface active agents, which canbe salts of potassium, ammonium, or sodium. Sodium salts include anionicsurface active agents, such as alkyl sulfates, including sodium laurylsulfate, sodium laureth sulfate, and the like. Other sodium saltsinclude sodium lauroyl sarcosinate, sodium brasslate, and the like.Suitable ammonium salts include betaine derivatives such ascocamidopropyl betaine, and the like.

In the case of sugarless gums, it is usually desirable to add highintensity sweeteners to compensate for the reduced sweetness resultingfrom substitution of sugar alcohols for the sucrose in sugar gums. Morerecently, the trend has been to also add high intensity sweeteners tosugar gums to boost and extend flavor and sweetness. High intensitysweeteners (which are sometimes called high potency or artificialsweeteners) may be defined as food acceptable chemicals which are atleast twenty times sweeter than sucrose. Commonly used high intensitysweeteners include aspartame, sucralose, and acesulfame-K. Less commonare saccharin, thaumatin, alitame, neotame, cyclamate, perilla derivedsweeteners, stevia derived sweeteners, monatin, monellin and chalcones.

Usage levels for high intensity sweeteners may vary widely depending onthe potency of the sweetener, local market preferences and the natureand level of other ingredients which might impart bitterness to the gum.Typical levels can range from about 0.01% to about 2% by weight,although some applications may dictate usage outside that range. Thesesweeteners may be combined together, or with non-high intensitysweeteners at varying levels to impart a sweetness synergy to theoverall composition.

Flavors, in addition to those included in the organogel compositions,can also optionally be employed to impart a characteristic aroma andtaste sensation to chewing gum products. As discussed herein, mostflavors are water insoluble liquids but water soluble liquids and solidsare also known. These flavors may be natural or artificial (synthetic)in origin. Often natural and artificial flavors are combined. It is alsocommon to blend different flavors together in pleasing combinations.Although the range of flavors usable in chewing gums is nearlylimitless, they commonly fall into several broad categories. Fruitflavors include lemon, orange, lime, grapefruit, tangerine, strawberry,apple, cherry, raspberry, blackberry, blueberry, banana, pineapple,cantaloupe, muskmelon, watermelon, grape, currant, mango, kiwi and manyothers as well as combinations. Mint flavors include spearmint,peppermint, wintergreen, basil, corn mint, menthol and others andmixtures thereof. Spice flavors include cinnamon, vanilla, clove,chocolate, nutmeg, coffee, licorice, eucalyptus, ginger, cardamom andmany others. Also used are herbal and savory flavors such as popcorn,chili, corn chip and the like. Flavors are typically employed at levelsof 0.1 to 4% by weight of the finished gum product. In recent yearsthere has been a trend toward increasing flavor levels to provide higherflavor impact.

It is common to co-dry and encapsulate flavors with various carriersand/or diluents. For example, spray-dried flavors using gum arabic,starch, cyclodextrin or other carriers are often used in chewing gum forprotection, controlled release, control of product texture and easierhandling as well as other reasons. When flavors are in such forms, itwill often be necessary to increase the usage level to compensate forthe presence of the carriers or diluents.

The chewing gum (along with any of the confectionery products) of thepresent disclosure may employ various sensates. Generally, sensates maybe any compounds that cause a cooling, heating, warming, tingling ornumbing, for example, to the mouth or skin. Cooling agents aretrigeminal stimulants that impart a cool sensation to the mouth, throatand nasal passages. The most widely known cooling agent is menthol,although this is often considered a flavor due to its aroma propertiesand the fact that it is a natural component of peppermint oil. Moreoften, the term cooling agent refers to other natural or syntheticchemicals used to impart a cooling sensation with minimal aroma.Commonly employed cooling agents include ethyl p-menthane carboxamideand other N-substituted p-menthane carboxamides,N,2,3-trimethyl-2-isopropyl-butanamide and other acyclic carboxamides,menthyl glutarate (Flavor Extract Manufacturing Association (FEMA4006)), 3-1-menthoxypropane-1,2-diol, isopulegol, menthyl succinate,menthol propylene glycol carbonate, menthol ethylene glycol carbonate,menthyl lactate, menthyl glutarate, menthone glyceryl ketal,p-menthane-1,8-diol, menthol glyceryl ether,N-tertbutyl-p-menthane-3-carboxamide, p-menthane-3-carboxylic acidglycerol ester, methyl-2-isopryl-bicyclo (2.2.1), heptane-2-carboxamide,menthol methyl ether and others and combinations thereof.

Cooling agents may be employed to enhance the cool taste of mint flavorsor to add coolness to fruit and spice flavors. Cooling agents alsoprovide the perception of breath freshening, which is the basis of themarketing of many chewing gums and confections.

Trigeminal stimulants other than cooling agents may be employed in thechewing gums of the present disclosure. These include warming agentssuch as capsaicin, capsicum oleoresin, red pepper oleoresin, blackpepper oleoresin, piperine, ginger oleoresin, gingerol, shoagol,cinnamon oleoresin, cassia oleoresin, cinnamic aldehyde, eugenol, cyclicacetal of vanillin, menthol glycerin ether and unsaturated amides andtingling agents such as Jambu extract, vanillyl alkyl ethers such asvanillyl n-butyl ether, spilanthol, Echinacea extract and NorthernPrickly Ash extract. Some of these components are also used as flavoringagents.

Chewing gum generally conveys oral care benefits. In addition tomechanical cleaning of the teeth provided by the chewing action, salivastimulated by chewing, flavor and taste from the product conveysadditional beneficial properties in reducing bad breath, neutralizingacid, and the like. Saliva also contains beneficial polypeptides andother components which may improve the oral environment. These include:antimicrobial proteins, such as lysozyme, lactoferrin, peroxidases, andhistatins; inhibitors of spontaneous crystallization, such as statherin.

The chewing gums of the present disclosure can provide these benefitsalong with the benefits disclosed herein, and may also be used asvehicles for the delivery of specialized oral care agents. These mayinclude antimicrobial compounds such as Cetylpyridinium Chloride (CPC),triclosan and chlorhexidine; anti-caries agents such as calcium andphosphate ions, plaque removal agents such as abrasives, surfactants andcompound/ingredients; plaque neutralization agents such as ammoniumsalts, urea and other amines; anti-tartar/calculus agents such assoluble pyrophosphates salts; anti halitosis agents such as parsley oiland copper or zinc salts of gluconic acid, lactic acid, acetic acid orcitric acid, and whitening agents such as peroxides; agents that mayprovide either local or systemic anti-inflammatory effects to limitgingivitis, such as COX-2 inhibitors; agents that may reduce dentinalhypersensitivity, such as potassium salts to inhibit nerve celltransmission, and calcium phosphate salts to block the dentinal tubules.

Certain flavors such as peppermint, methyl salicylate, thymol,eucalyptol, cinnamic aldehyde and clove oil (eugenol) may haveantimicrobial properties which benefit the oral cavity. These flavorsmay be present primarily for flavoring purposes or may be addedspecifically for their antimicrobial properties.

Certain mineral agents may contribute to dental health, in addition toones disclosed by the disclosure by combating demineralization andenhancing remineralization of teeth. Such ingredients include fluoridesalts, dental abrasives and combinations thereof.

Teeth color modifying substances may be considered among the oral careactives useful. These substances are suitable for modifying the color ofthe teeth to satisfy the consumer such as those listed in the CTFACosmetic Ingredient Handbook, 3rd Edition, Cosmetic and FragrancesAssociations Inc., Wash. D.C. (1982), incorporated herein by reference.Specific examples include talc, mica, magnesium carbonate, magnesiumsilicate, aluminum magnesium carbonate, silica, titanium dioxide, zincoxide, red iron oxide, brown iron oxide, yellow iron oxide, black ironoxide, ferric ammonium ferrocyanide, manganese violet, ultramarine,nylon powder, polyethylene powder and mixtures thereof.

The chewing gums of the present disclosure may be used to deliverbiologically active agents to the chewer. Biologically active agentsinclude vitamins, minerals, anti-oxidants, nutritional supplements,dietary supplements, functional food ingredients (e.g., probiotics,prebiotics, lycopene, phytosterols, stanol/sterol esters, omega-3 fattyacids, adenosine, lutein, zeaxanthin, grape seed extract, Ginkgo biloba,isothiocyanates and the like), OTC and prescription pharmaceuticals,vaccines, and nutritional supplements.

It may be desirable to take certain steps to increase or decrease therate of the release of the agent or to ensure that at least a minimumquantity is released. Such measures as encapsulation, isolation of theactive, measures to increase or decrease interaction with thewater-insoluble portion of the gum and enteric coating of actives may beemployed to that end.

In general, chewing gum is manufactured by sequentially adding thevarious chewing gum ingredients to a commercially available mixer knownin the art. After the ingredients have been thoroughly mixed, the gummass is discharged from the mixer and shaped into the desired form suchas rolling sheets and cutting into sticks, extruding into chunks orcasting into pellets, which are then coated or panned.

Generally, the ingredients are mixed by first melting the gum base andadding it to the running mixer. The base may also be melted in the mixeritself. Color or emulsifiers may also be added at this time. A softenersuch as glycerin may also be added at this time, along with syrup and aportion of the bulking agent. Further parts of the bulking agent areadded to the mixer. The organogel compositions and any additionalflavoring agents are typically added with the final portion of thebulking agent. Other optional ingredients are added to the batch in atypical fashion, well known to those of ordinary skill in the art.

The entire mixing procedure typically takes from five to fifteenminutes, but longer mixing times may sometimes be required. Thoseskilled in the art will recognize that many variations of the abovedescribed procedure may be followed.

In some embodiments, the organogel composition is incorporated into thecenter portion of the gum. For instance, in certain embodiments, theorganogel composition is incorporated into a center layer of the gum, oris center filled, using any suitable technique known in the art. Thus,in one particular embodiment, the chewing gum comprises a centerfilling, and the organogel composition is present in the center filling.In other embodiments, the organogel composition may be incorporated intoa coating syrup or coating flavor, such as described hereinafter.

Chewing gum base and chewing gum product have been manufacturedconventionally using separate mixers, different mixing technologies and,often, at different factories. One reason for this is that the optimumconditions for manufacturing gum base, and for manufacturing chewing gumfrom gum base and other ingredients such as sweeteners and flavors, areso different that it has been impractical to integrate both tasks.Chewing gum base manufacturing involves the dispersive (often highshear) mixing of difficult-to-blend ingredients, such as elastomer,filler, elastomer plasticizer, base softeners/emulsifiers, and sometimeswaxes. This process typically requires long mixing times. Chewing gumproduct manufacture also involves combining the gum base with moredelicate ingredients such as product softeners, bulk sweeteners, highintensity sweeteners and flavoring agents using distributive (generallylower shear) mixing, for shorter periods.

Chewing gums of the present invention may also be coated. Pellet or ballgum is prepared as conventional chewing gum, but formed into pelletsthat are pillow shaped, or into balls. The pellets/balls can be thensugar coated or panned by conventional panning techniques to make aunique sugar coated pellet gum.

Conventional panning procedures generally coat with sucrose, but recentadvances in panning have allowed the use of other carbohydrate materialsto be used in the place of sucrose. Some of these components include,but are not limited to, dextrose, maltose, palatinose, xylitol,lactitol, hydrogenated isomaltulose and other new alditols or acombination thereof. These materials may be blended with panningmodifiers including, but not limited to, gum arabic, maltodextrins, cornsyrup, gelatin, cellulose type materials like carboxymethyl cellulose orhydroxymethyl cellulose, starch and modified starches, vegetable gumslike alginates, locust bean gum, guar gum, and gum tragacanth, insolublecarbonates like calcium carbonate or magnesium carbonate and talc.Antitack agents may also be added as panning modifiers which allow theuse of a variety of carbohydrates and sugar alcohols to be used in thedevelopment of new panned or coated gum products. Essential oils mayalso be added with the sugar coating to yield unique productcharacteristics.

The organogel compositions of the present disclosure can be easily addedto a hot sugar solution prepared for sugar panning. In anotherembodiment, the organogel composition can also be used as a powder aloneor blended with a powdered hydrocarbon and used in conventional panningprocedures.

Candies/Other Confectioneries

As previously discussed, the present disclosure is also directed toconfectionery products, such as hard candies, chewy candies, coatedchewy center candies, tableted candies, chocolates, nougats, dragees,confectionery pastes and the like. These candies or confectioneryproducts may comprise any of the various sugars and sweeteners,flavoring agents and/or colorants, as well as other components, known inthe art and/or set forth above in the discussion of chewing gums.Additionally, these candies or confectionery products may be preparedusing processing conditions and techniques known in the art. The candiesor confectionery products may include the organogel composition in anyof the amounts set forth herein. In one particular embodiment, thecandies or confectionery products may comprise up to about 5.0% byweight of organogel composition, including from about 0.1% to about 5.0%by weight of organogel composition.

By way of example, a hard candy can be primarily comprised of corn syrupand sugar, and derives its name from the fact that it contains onlybetween 1.0% and 4% by weight moisture. In appearance, these types ofcandies are solid, but they are actually super-cooled liquids, which arefar below their melting points. There are different types of hardcandies. Glass types are usually clear or made opaque with dyes; andgrained types, which are always opaque, due to entrapped air and/ormoisture.

For illustrative purposes, it is to be noted that a continuous makingprocess for making deposited glass types, with a sugar base can begenerally as follows. Sugar corn syrup mixture is spread over a cylinderheated by high pressure steam. Rapid head exchange causes the water inthe syrup to evaporate. The cooked syrup is discharged, colors and theorganogel composition and optionally other flavors are added. These canbe conveyed directly to hoppers which then discharge directly intomolds. The candy is conveyed to batch rollers, which shapes and sizesthe batch. The candy enters a former, which shapes the individual piecesinto discs, balls, barrels, etc. The present disclosure can be made intoany shape, circles, squares, triangles etc., also into animal shapes orany other novelty molding available. The candy is then cooled, wrappedand packaged.

For grained types of candy, water and sugar are the basic componentsbeing mixed with other ingredients, and cooked at high temperatures(290° F. to 310° F.), causing the water to turn to steam. The product istransferred to a cooling wheel, where it is collected in about 150 poundbatches, placed in a pulling machine to aerate the product, and theorganogel composition and optionally additional flavor is added. Thecandy is transferred to batch rollers where it is shaped and sized. Thecandy then enters a former, which shapes the individual pieces. Thecandy is cooled at a relative humidity of 35% and enters a rotating drumwhere it is coated with a fine sugar. The candy is then conveyed to thegraining room for four hours at 90° F. and 60% humidity. The entrappedair and moisture causes the product to grain. The magnolia extract andhydrocarbon may be added at any suitable point during the manufacturingprocess, and typically during addition of the flavors.

Alternate Products

In some embodiments, the organogel composition may be included as aflavor component in other oral compositions including, for example, alozenge, bead, tablet, or capsule. The lozenge, bead, tablet, or capsulemay include the organogel composition in any of the amounts set forthherein. In one particular embodiment, the lozenge, bead, tablet, orcapsule may comprise up to about 50.0% by weight of organogelcomposition, or from about 0.1% to about 50% by weight. The orallyacceptable vehicle or carrier used to form a lozenge, bead, tablet, orcapsule is typically a non-cariogenic, solid water-soluble polyhydricalcohol (polyol) such as mannitol, xylitol, sorbitol, maltitol,erythritol, hydrogenated starch hydrozylate (HSH), hydrogenated glucose,hydrogenated disaccharides or hydrogenated polysaccharides, in an amountof about 85 to about 95% by weight of the total composition. Emulsifierssuch as glycerin, and tableting lubricants, in minor amounts of about0.1 to 5% by weight, may be incorporated into the tablet, bead, lozenge,or capsule formulation to facilitate the preparation of the tablet,beads, capsules, and lozenges. Suitable lubricants include vegetableoils such as coconut oil, magnesium stearate, aluminum stearate, tale,starch and polyethylene glycols. Suitable noncariogenic gums includekappa carrageenan, carboxymethyl cellulose, hydroxyethyl cellulose andthe like.

A lozenge, bead, tablet, or capsule may optionally be coated with acoating material such as waxes, shellac, carboxymethyl cellulose,polyethylene/maleic anhydride copolymer or kappa-carrageenan to furtherincrease the time it takes the tablet or lozenge to dissolve in themouth. The uncoated tablet or lozenge is slow dissolving, providing asustained release rate of active ingredients of about 3 to 5 minutes.Accordingly, the solid dose tablet, bead and lozenge compositions ofthis embodiment affords a relatively longer time period of contact ofthe teeth in the oral cavity with the magnolia extract of the presentinvention.

In some embodiments, the oral composition is a lozenge or capsule. Thelozenge or capsule may comprise a core comprising the organogelcomposition, and/or a coating, such as described herein, optionallycomprising additional organogel composition. In one embodiment, the oralcomposition is a capsule comprising an oil-based core comprising theorganogel composition. In general, the capsules contain a hydrocolloid.The hydrocolloid is a selected from a natural gum, a biosynthetic gum, anatural seaweed, a natural plant extrudate, a natural fiber extract, agelatin, a biosynthetic process starch, a cellulosic material, analginate, pectin, and combinations thereof.

EXAMPLES

The disclosure may be further illustrated with reference to thefollowing non-limiting examples.

Example 1: Organogel Formation

Organogel compositions were prepared from ethyl cellulose and a varietyof flavor components.

The organogel compositions were formed using either 10% by weightETHOCEL Standard 100 ethyl cellulose, (with an ethoxyl content of48.0-49.5% and molecular weight of 100, available from Dow Chemical) or,10% or 15% by weight of AQUALON 300 ethyl cellulose (with an ethoxylcontent of 48.0-49.5% and a molecular weight of 300, available fromAshland), and a flavor. The ethyl cellulose and flavor were mixed andheated to 80-150° C. to melt the ethyl cellulose. The mixture wasallowed to cool to form the gels. The organogels were measured for gelstrength twenty four hours after formation, and rated on a scale of1-10. Gel strength was determined by measuring the time it took for theorganogel to change from vertical to horizontal after turning a glassvial containing the organogel 90 degrees. A rating of 0 indicated themixture was a viscous liquid, and no gel was formed, and a rating of 10indicated a stronger gel was formed (i.e., the gel did not changeposition in the vial). The results are set forth in Table 2.

Duplicate flavors designated by an “A” or “B” below reflect differentconcentrations of the flavor ingredients in an oil acting as diluent.

TABLE 2 ETHOCEL 100 AQUALON 300 AQUALON 300 (15% by weight) + (10% byweight) + (15% by weight) + flavor (85% by flavor (90% by flavor (85% byFlavor weight) weight) weight) Apple 1 1 3 Cherry 2 3 4 Watermelon A 5 48 Watermelon B 3 7 4 Cinnamon 2 1 8 Banana 1 2 7 WS-23 9 9 9 Peach 8 7 9Mango 9 9 9 Blueberry 9 9 9 Strawberry A 6 2 8 Raspberry 7 6 9Strawberry B 8 3 8 Lemon 3 5 8 Jasmin tea 9 9 9 Winterfresh 3 4 8Eucalyptol 4 3 8 Spearmint 2 3 7 Eucalyptus 7 7 9 citrus Peppermint A 83 7 Peppermint B 7 4 8 Benzaldehyde 1 1 2 Watermelon 0 0 0 Limonene 8 79 Isopulegol 2 1 6 b-pinene 8 8 9 L-menthone 3 2 9

As can be seen from these results, flavors such as cinnamon, strawberry,raspberry, lemon, winterfresh, eucalyptus, and peppermint, as well aslimonene and menthone, formed an organogel with the high molecularweight (300 MW) ethyl cellulose at a level of 15% by weight. Flavors,such as mango, peach, blueberry, and jasmine tea flavor, which containhigh amounts of carriers (e.g., triglycerides or NEOBEE oil) as well asb-pinene formed an organogel with both the low and high molecular weightethyl celluloses at both concentration levels tested.

Without being bound to any particular theory, it is believed that gelformation is partially dependent on hydrogen bonding. With that said,flavors that contained terpenes such as limonene and peppermint (whencombined with 15% by weight or more organogelator) formed good gels.Pure ester based flavors such as ethyl butyrate (e.g. present in somefruit flavors) formed very soft or no gels. When the flavors containedhigh amounts of carriers, such as neobee oil and triacetin, gelation didoccur.

Example 2: Flavor Evaporation Rate

Organogel compositions prepared using various organogelators and aflavor component were evaluated to determine the flavor evaporationrate.

The organogelators used to prepare the organogels were ETHOCEL Standard300 ethyl cellulose (ethoxyl content of 48.0%-49.5%) and ETHOCEL Medium50 ethyl cellulose (ethoxyl content of 45.0%-47.0%), both available fromDow Chemical, AQUALON 300 ethyl cellulose (ethoxyl content of48.0%-49.5%), available from Ashland, and candelilla wax. Theorganogelators were mixed with a fruit flavor component, which containeda high (30-60% by weight) amount of limonene, and the mixture was heateduntil the organogelator had melted. The hot mix was allowed to cool, for24 hours at room temperature (22° C.), to form the organogel structure.

Each organogel composition was evaluated to determine the flavorevaporation rate. The cap of a vial containing the organogel compositionwas removed and the vial was placed on an analytical balance, thebalance was zeroed at zero time, and the weight loss was measured after1 hour. Organogel compositions and flavor evaporation rates are setforth in Table 3 below.

TABLE 3 ETHOCEL ETHOCEL Evap. Flavor NEOBEE Triacetin Standard Medium-AQUALON Candelilla Total rate Sample (g) oil* (g) (g) 300 (g) 50 (g) 300(g) (g) (g) (mg/hour) Control 10.0 10.0 18.10 1 8.0 1.0 1.0 10.0 4.30 27.5 1.5 1.0 10.0 5.00 3 8.0 1.5 0.5 10.0 3.40 4 7.5 1.5 1.0 10.0 1.80 55.0 3.0 1.5 0.5 10.0 3.50 6 5.0 3.0 1.5 0.5 10.0 6.50 7 8.0 2.0 10.09.90 8 8.0 2.0 10.0 5.40 9 8.0 0.5 8.5 1.40 10 8.0 0.5 8.5 1.70 11 8.01.5 0.5 10.0 3.20 12 8.0 1.5 0.5 10.0 2.6 13 8.0 1.5 0.5 10.0 2.3 14 8.02.0 10.0 17.0 15 8.0 1.5 0.5 10.0 3.3 16 8.0 1.5 0.5 10.0 1.8 17 8.0 1.50.5 10.0 1.1 18 8.0 1.5 0.5 10.0 13.9 19 8.0 1.5 0.5 10.0 14.1 20 8.01.5 0.5 10.0 12.7 21 8.0 0.421 0.5 8.9 2.6 22 8.0 0.888 0.5 9.4 1.4 238.0 1.412 0.5 9.9 2.1 24 8.0 2.000 0.5 10.5 3.6 25 8.0 2.666 0.5 11.23.2 *Neobee M-5 (Ungerer & Co)

The control (neat flavor, no organogel) had an evaporation rate of 18.10mg/hour. Inclusion of the flavor in an organogel formed using AQUALON300 ethyl cellulose at the level of 20% by weight as the soleorganogelator reduced the flavor evaporation rate to 9.9 mg/hour (seeSample 7), but when an organogel was formed using the same amount ofETHOCEL Medium 50 as the sole organogelator, the same level ofevaporation reduction was not observed (see Sample 14, which had anevaporation rate of 17.0 mg/hour).

Organogels formed using candelilla wax as the sole organogelator alsodemonstrated a reduced evaporation rate as compared to the control.Organogels comprising candelilla wax at a level of 20% by weight had anevaporation rate of only 5.40 mg/hour (see Sample 8), while organogelscomprising candelilla wax at a level of around 5-6% by weight had anevaporation rate of 1.40 and 1.70 mg/hour (see Samples 9 and 10).

Organogels formed using certain combinations of ethyl cellulose andcandelilla wax as organogelators also demonstrated a reduced evaporationrate as compared to the control. For example, organogels comprising 15%by weight of AQUALON 300 ethyl cellulose and 10% by weight candelillawax had an evaporation rate of as low as 1.80 mg/hour (see Sample 4),while organogels comprising 15% by weight of ETHOCEL Medium 50 and 5% byweight candelilla wax had an evaporation rate of as low as 1.1 mg/hour(see Sample 17).

Example 3: Oil Binding Capacity

Many flavor components comprise flavor oils or oil carriers. The abilityof an organogel prepared using various organogelators and a flavorcomponent to form a strong gel that binds flavors and maintains itsstrength was evaluated by determining the oil binding capacity of theorganogels.

The organogel compositions were prepared as described in Example 1. Theorganogel composition components are set forth in Table 4 below.

TABLE 4 Compo- nent (g) 1 2 3 4 5 6 7 8 9 10 11 12 Fruit Flavor 60 56.2560 56.25 60 60 60 60 60 60 60 60 ETHOCEL 11.25 11.25 — — — — — — 11.25 —15 — Medium 50 ETHOCEL — — 11.25 11.25 11.25 — — 11.25 — 15 — 11.25Standard 300 Candelilla 3.75 7.5 3.75 7.5 — 15 — — — — — — wax Rice bran— — — — — — 15 3.75 3.75 — — — wax Glycerol — — — — 3.75 — — — — — —3.75 monostearate Total 75 75 75 75 75 75 75 75 75 75 75 75 *All amountsare in grams

The oil binding capacity of the organogel compositions was determined asthe ability of the organogel composition to retain oil followingcentrifugation at 11,000 rpm for 30 minutes. The results are set forthin FIG. 1 . As can be seen from FIG. 1 , there was no visible oilfollowing centrifugation for Samples 1 and 2 (formed from flavor,candelilla wax and ETHOCEL Medium 50), indicating that Samples 1 and 2bound 100% of the flavor. Sample 6 (formed from flavor and candelillawax; 98.15% oil binding capacity), Sample 7 (formed from flavor and ricebran wax; 92.52% oil binding capacity) and Sample 9 (formed from flavor,ETHOCEL Medium 50, and rice bran wax) also bound the flavor and kepttheir strength. Samples 3, 4, 5, 8, 10, 11, and 12 were weaker gels thatlost strength following centrifugation.

These results suggest that strong gels can be formed using thecombination of ETHOCEL Medium 50 and an edible wax as organogelators,while relatively stable gels can also formed using edible waxes, such ascandelilla wax, as the sole organogelator.

Example 4: Organogel Strength

The strength of organogel compositions prepared using ETHOCEL Standard300 or ETHOCEL Medium 50 as the organogelator was determined byevaluating the ability of the organogel composition to maintain itsshape.

The organogel compositions were prepared as described in Example 1. Theorganogel composition components are set forth in Table 5 below.

TABLE 5 A B C D E F G H I J K L Fruit Flavor 16 15 16 16 15 16 16 17 189.5 16 16 ETHOCEL  3  3  2  2 Medium 50 ETHOCEL  3  3  2  2 Standard 300Candelilla  1  1 wax Hydro-  1  2  2  1  2  2  4  3  2 1  1  1 genatedtriglyceride (Palsgaard 6115) Total 20 20 20 20 20 20 20 20 20 20 20 20

24 hours after formation of the organogel compositions, vials containingthe organogel composition samples were rotated 90 degrees, and visuallyevaluated after 24 hours to determine if the organogel changed positionin the vial. The results are set forth in FIGS. 2 and 3 .

As can be seen from FIG. 2 , the organogels formed using ETHOCELStandard 300 as the organogelator were not strong, and changed theirshape according to the position of the container. In contrast, as can beseen from FIG. 3 , organogels formed using ETHOCEL Medium 50 as theorganogelator were stronger, and kept their shape even when thecontainer changed position from vertical to horizontal. Controlcompositions G-J (not shown), which contained no organogelator, did notform a gel.

Example 5: Organogel Structure

Organogel compositions comprising different organogelators wereevaluated microscopically (Nikon PLM microscope) at varyingmagnifications. The results are set forth in FIGS. 4-6 .

FIGS. 4A-4E depict microscope images of organogels formed using ETHOCELStandard 300 and candelilla wax as the organogelators (15% by weightETHOCEL Standard 300, 5% by weight candelilla wax, and 80% by weightflavor), and FIGS. 5A-5E depict microscope images of organogels formedusing ETHOCEL Medium 50 and candelilla wax as the organogelators (15% byweight ETHOCEL Medium 50, 5% by weight candelilla wax, and 80% by weightflavor). As can be seen from these figures, the ETHOCEL Medium 50 andcandelilla wax formed an organogel having a closer net, and smallercrystals, than gels formed using ETHOCEL Standard 300 and candelillawax. Without wishing to be bound to any particular theory, this may bethe result of higher hydrogen bonding achieved when using the ETHOCELMedium 50, which results in the strands of the ethyl cellulose beingcloser together, a lower evaporation rate, and stronger gel. FIGS. 6A-6Edepict microscopic images of organogels formed from mint oil andcandelilla wax (80% by weight mint oil and 20% by weight candelillawax). As can be seen from FIGS. 6A-6E, this organogel was not as tightand had larger crystals, as compared to the gel formed from ETHOCELMedium 50 and candelilla wax.

Example 6: Encapsulated Organogel Composition

An organogel composition was prepared and encapsulated by spray-drying.An organogel composition comprising 15% by weight of candelilla wax and85% by weight of flavor was prepared by adding the candelilla wax(Ungerer & Co., Lincoln Park, N.J.) to a fresh mint flavor, followed bymixing. The mixture was heated to 65-70° C. to melt the wax, and the hotmix was allowed to cool.

The resulting organogel composition was encapsulated by adding theorganogel composition to a 40% solution of acacia gum (acacia Senegal),and the resulting solution was mixed at high speed using a propellermixer until a whitish emulsion was formed. The emulsion was homogenizedusing a high pressure homogenizer, and pumped to the top of the atomizerwheel of a spray drier, and spray dried (dryer inlet temperature190-200° C.; outlet temperature 90-105° C.). The sample was collectedand allowed to cool.

Example 7: Shelf-Life

The shelf-life of gums comprising a flavor-containing organogelcomposition was compared to a commercially available chewing gum byevaluating the flavor intensity over eight weeks.

An organogel composition comprising ethyl cellulose (ETHOCEL Standard300) and fruit flavor was prepared as described in Example 1 (containing15% by weight ETHOCEL Standard 300, 5% by weight glycerol monostearate,and 80% by weight fruit flavor) and incorporated into a chewing gum asthe flavor component at 1.5% by weight of the chewing gum composition.The resulting gum samples (n=6) were stored in a HBO bag at 30° C. for 8weeks. The gum was chewed for 20 minutes, and flavor intensity wasevaluated each week on a scale of 0-10 and averaged and compared to theflavor intensity of a commercially available control gum (JUICY FRUITgum) that did not contain organogel. The results are set forth in FIGS.7A-7C.

As can be seen from these results, the gum comprising the organogel hada generally stronger flavor intensity over the duration of the chewafter 1, 4, and 8 weeks of storage. These results suggest that organogelcompositions can be used to improve the flavor duration in chewing gums,as compared to gums having neat flavor.

Example 8: Flavor Release

In this example, gums comprising flavor-containing organogels wereevaluated for flavor release.

Organogel compositions comprising a fruit flavor and from 0-20% by weighcandelilla wax were prepared as described in Example 1. The organogelcompositions had the following composition:

Sample 1: Control (flavor only, 0% candelilla wax)

Sample 2: 10% candelilla wax; 90% flavor

Sample 3: 15% candelilla wax; 85% flavor

Sample 4: 20% candelilla wax; 80% flavor

Sample 5: 25% candelilla wax; 75% flavor

The samples were incorporated into a chewing gum as the flavorcomponent. The chewing gum formulations are set forth in Table 6.

TABLE 6 Gum formula Ingredient (grams) A B C D E Sugar 544.7 543.2542.45 541.7 540.95 Gum base 219.27 219.27 219.27 219.27 219.27 CornSyrup 100 100 100 100 100 Dextrose Monohydrate 99.5 99.5 99.5 99.5 99.5Flavor (neat) (Sample 1) 15 — — — — Flavor (Sample 2) — 16.5 — — —Flavor (Sample 3) — — 17.25 — — Flavor (Sample 4) — — — 18 — Flavor(Sample 5) — — — — 18.75 Glycerin 8 8 8 8 8 Flavor (neat) 6.25 6.25 6.256.25 6.25 High potency sweetener 6.28 6.28 6.28 6.28 6.28 Lecithin 1 1 11 1 Total (grams) 1000 1000 1000 1000 1000

The gums were chewed for 10 minutes following storage for 3 months at22° C. (room temperature). Samples of the gums prior to chew and of gumcuds after a 10 minute chew were analyzed for flavor content. Theresults are set forth in Table 7.

TABLE 7 Sample (Chew Ethyl Isoamyl Cinnamic Methyl Isobutyl Total Time,Butyrate acetate Limonene aldehyde salicylate acetate Eugenol Flavor %Flavor min) % % % % % % % % release 1 (10) 0.029 0.07  0.195 0.009 0.0220.012 0.061 0.398 22.72 1 (0) 0.066 0.109 0.225 0.012 0.024 0.017 0.0620.515 2 (10) 0.023 0.054 0.154 0.008 0.018 0.012 0.053 0.322 15.48 2 (0)0.042 0.074 0.164 0.01  0.019 0.015 0.057 0.381 3 (10) 0.018 0.047 0.1450.007 0.015 0.015 0.048 0.295 36.00 3 (0) 0.054 0.091 0.203 0.012 0.0250.015 0.061 0.461 4 (10) 0.023 0.052 0.146 0.008 0.018 0.012 0.052 0.31131.19 4 (0) 0.058 0.091 0.191 0.012 0.022 0.017 0.061 0.452 5 (10) 0.0170.043 0.129 0.007 0.016 0.012 0.049 0.273 22.88 5 (0) 0.035 0.064 0.15 0.012 0.02  0.015 0.058 0.354

Table 7 shows the percentage of individual chemicals and the totalpercent of flavor components remaining in the gum prior to chew (time 0)and after a 10 minute chew. As can be seen from these results, Sample 3(15% candelilla wax) released the most flavor (36%), and more thancontrol Sample 1 (˜23%).

Example 9: Flavor Duration in Gum

The ability of organogel compositions to increase the duration of flavorrelease in gums was evaluated.

Chewing gums containing flavor in either an organogel (20% by weightETHOCEL Standard 300, 4% by weight polysorbate 80 and sorbitan 80, and76% by weight mint flavor) or neat (control) were evaluated for flavorrelease after 20 minutes of chewing. The chewing gum formulations areset forth below in Table 8.

TABLE 8 Gum Base (g) 622.0 615.2 Sorbitol (g) 328 328 Peppermint(Control) (g) 19.5 Organogel (g) 26.3 Sweeteners (g) 25 25 Lecithin (g)1 1 Other (color, etc.) 4.5 4.5 Total (g) 1000.0 1000.0

The gums were chewed by 5 Wrigley internal panelists for 20 minutesunder metronome at 60 bites per minute, and rated for flavor release.Each formulation was evaluated three times. Samples with the flavor inthe organogel were rated significant higher (i.e., as having a higheramount of flavor released) as compared to the control samples. One-wayanalysis, means comparison, and comparisons using “Student's t”demonstrated that the amount of menthol, menthone and limonene releasedfrom the sample containing flavor in the organogel was significantlydifferent (higher) than the amount of menthol, menthone and limoneneamount released from control sample (containing liquid flavor).

This written description uses examples to disclose the invention,including the best mode, and also to enable any person skilled in theart to practice the invention, including making and using any devices orsystems and performing any incorporated methods. The patentable scope ofthe invention is defined by the claims, and may include other examplesthat occur to those skilled in the art. Such other examples are intendedto be within the scope of the claims if they have structural elementsthat do not differ from the literal language of the claims, or if theyinclude equivalent structural elements with insubstantial differencesfrom the literal languages of the claims.

What is claimed is:
 1. An edible organogel composition comprising: ethylcellulose, wherein the ethyl cellulose has an average ethoxyl content offrom about 45.0% to about 47.0% by weight of the ethyl cellulose; aflavor component, wherein the flavor component comprises a flavor andoptionally a carrier; and an edible wax; and wherein the edibleorganogel composition comprises the ethyl cellulose and the edible waxin a weight ratio of greater than 1:1.
 2. The edible organogelcomposition of claim 1, wherein the edible wax is selected from thegroup consisting of candelilla wax, rice bran wax, carnauba wax,paraffin, beeswax, polyethylene wax, and combinations thereof.
 3. Theedible organogel composition of claim 1, wherein the organogelcomposition comprises the edible wax in an amount of from about 4.5% toabout 25% by weight of the oranogel composition.
 4. The edible organogelcomposition of claim 1, wherein the organogel composition has a flavorevaporation rate that is either (i) less than 50% of the evaporationrate of a comparative composition not containing the edible wax; or (ii)less than 50% of the evaporation rate of a comparative composition notcontaining an ethyl cellulose.
 5. A confectionery product comprising theedible organogel composition of claim
 1. 6. The edible organogelcomposition of claim 1, wherein the flavor component comprises a flavorand a carrier.
 7. The edible organogel composition of claim 1, whereinthe organogel composition comprises the flavor component in an amount offrom about 75% to about 80% by weight of the organogel composition. 8.The edible organogel composition of claim 1, wherein the organogelcomposition comprises the ethyl cellulose in an amount of from about4.7% to about 23.8% by weight of the organogel composition.
 9. Theedible organogel composition of claim 1, wherein the organogelcomposition has a flavor evaporation rate of less than about 10 mg/hour.10. The edible organogel composition of claim 1, wherein the edible waxcomprises about 5% by weight candelilla wax, from about 10% to about 15%by weight of the ethyl cellulose, and about 75% to about 80% by weightof the flavor component.
 11. The edible organogel composition of claim1, wherein the organogel is encapsulated.
 12. The confectionery productof claim 5, wherein the confectionery product comprises the organogelcomposition in an amount of from about 0.1% to about 15% by weight ofthe confectionery product.
 13. The confectionery product of claim 5,wherein the confectionery product is a chewing gum, the chewing gumcomprises a center filling, and the organogel composition is present inthe center filling.